Thursday, June 07, 2007

A simple and savory vegan take on the Italian classic with a Asian twist (i.e. the shiitake mushrooms).

Quickly marinate the tofu with a little tamari and pepper, then coat with all-purpose flour and pan-fry in olive oil. After they're done frying until golden brown, place in a 350F oven.

Using the same pan, saute 2 cups of sliced mushrooms until they've released all their liquid. Add the 1 tbs. of garlic and 1 tbs. tomato paste and saute for another minute. Finally, add 1 1/2 cups of marsala and reduce by half down to about 3/4 cup.

Finish with 1 tbs. of lemon juice and 2 tbs. of soy margarine to give it a "shine."

A simple and savory vegan take on the Italian classic with a Asian twist (i.e. the shiitake mushrooms).

Quickly marinate the tofu with a little tamari and pepper, then coat with all-purpose flour and pan-fry in olive oil. After they're done frying until golden brown, place in a 350F oven.

Using the same pan, saute 2 cups of sliced mushrooms until they've released all their liquid. Add the 1 tbs. of garlic and 1 tbs. tomato paste and saute for another minute. Finally, add 1 1/2 cups of marsala and reduce by half down to about 3/4 cup.

Finish with 1 tbs. of lemon juice and 2 tbs. of soy margarine to give it a "shine."

3. Links to recipes are shown when available, if there's no link, we'll try to cite the book/magazine issue from where it came. If there's no recipe cited, it usually means we made it up... and if there's nothing at all, enjoy the pretty pictures. ;)

4. We don't like ersatz food (i.e. tofu molded into the shape of a turkey for Thanksgiving), but we're funny that way.

5. A brief personal history. We were vegetarian for 7 years, and have been vegan for the last 20 years.